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Pasta
Primavera Recipe

A light and fresh Pasta Primavera Recipe - it's a vegetable and herb
celebration of Spring on a plate.
We've put together a delicious recipe to celebrate Spring and the
renewal of the world after Winter. It's light and colourful tasty and
fresh, and above all it's healthy and full of energy. It's made from
vegetables, herbs, olive oil and a little white wine, and
is a dish suitable for absolutely everyone. Go ahead and try it for
yourself - you won't be
sorry.

Ingredients
for Two People (just multiply for more)

150g./5ozs. Fresh pasta (or use dried penne as
we did to demonstrate).

One clove of garlic - finely chopped.

One large onion - chopped into fairly chunky
pieces.

A medium sized courgette/zucchini
- cut into
roughly 3/4"/2cm. dice.

One stalk of spring celery finely sliced.

Half a red bell pepper - roasted and cut into
medium dice (as above).

Three or four large mushrooms - sliced and
browned in a little olive oil.

One smallish beef tomato roughly chopped.

2ozs. about 50g. fresh peas.

2ozs. about 50g. fresh green beans sliced.

Half a dozen small brocolli florettes.

A selection of fresh herbs - we used: parsley,
thyme, mint, basil, oregano and marjoram, but you can use almost any
fresh herb.